ROASTED VEGGIE PASTA SALAD

Roasted Veggie Pasta Salad image

Oven-roasted vegetables mixed with pasta and salad dressing make a tasty meatless entree.

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

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Ingredients

1 small butternut squash, peeled and cut into 1-inch pieces
2 cups water
1 medium eggplant, cut into 1-inch pieces
1 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1/2 cup olive oil
1 teaspoon dried marjoram
1 package (16 ounces) tricolor spiral pasta
1/2 cup Italian salad dressing
1/4 cup minced fresh basil
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain. , Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15x10x1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables. , Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain. , In a large bowl, combine the pasta and roasted vegetables. Stir in the salad dressing, basil, salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 461 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 560mg sodium, Carbohydrate 62g carbohydrate (9g sugars, Fiber 8g fiber), Protein 10g protein.